This is by far the easiest of the lamb recipes on my mother’s side. The Loubi is traditionally eaten through the winter months and it’s cold and dreary outside. It’s also a great recipe for springtime when you are sick of heavier stews but still need something with great flavor. The ingredient list is small and it’s actually quite healthy due to the high vegetable content. What matters here is how you make it, one step at a time. For those without a pressure cooker please consider simmering on low heat via stove top for 4-5 hours to break down the meat fibers… you will be glad you did.
5 lbs Leg of Lamb cubed
5-6 cans green beans cut
1 28 oz can of whole tomatoes
1 large white onion
2 28 oz can tomato juice
Dice the whole onion. In a pressure cooker, place the cubed lamb and onion on sauté until the moisture has left the onions. Place lid on pressure cooker and cook on high pressure for 30 minutes. If using a stove top pressure cooker, cook on medium heat for about 40 minutes. Once cooked, add beans and shake pot – if on stove top, for another hour on low. Then add the whole tomatoes and 1 can of water. Stir and add the 32 oz of tomato juice. Slowly bring to a boil and reduce heat to medium and let cook for 30 minutes. This should be eaten atop the rice and served with yogurt.
Traditionally served with Lebanese rice. Enjoy over cauliflower rice or regular white rice & plain yogurt. Better 2nd day.
